10,000 sald recipes

One-skillet Spanish rice with ground beef, tomato sauce, and a beef bouillon cube for deep savory flavor. Rice toasts golden before simmering tender.

A decadent blueberry pie that is perfect to take to your next family gathering. Can also be topped off with any type of fruit you like!

Eggplant kugel with green pepper, pine nuts, basil, and crumbled matzoh bound with eggs. A savory Jewish holiday casserole that's Passover-friendly and dairy-free.

Layered vegetable terrine with three pureed mousses of pea, carrot, and cauliflower baked in a water bath. A stunning vegetarian centerpiece with a carrot-chive salad.

Gravlax, the Scandinavian cured salmon: fresh fillets buried in salt, sugar, dill and white pepper, weighted and cured for days until silky. Sliced thin and served with mustard-dill sauce.

Aebleskiver are Danish pancake balls cooked in a special dimpled cast iron pan, with stiffly beaten egg whites folded into a sweet cream batter. Serve dipped in sugar or jam.

No-bake peanut butter oatmeal cookies with chopped peanuts. A stovetop candy-cookie hybrid cooked to soft ball stage then dropped onto waxed paper to set. No oven needed.

Just in time for spring, you will love this scrumptious quiche made with chicken, cheddar cheese and asparagus.

A simple and delicious dish for your crockpot that you can let simmer all day to bring out the flavors.

Brussels sprouts simmered in beer until tender, then finished with butter and salt. A German-inspired side dish where the beer adds malty depth and tames any bitterness.

German beef rouladen (Rindsrouladen) stuffed with Dijon mustard, dill pickles, salt pork, and onion, browned and braised in beef broth. Classic comfort with rich pan gravy.

Tuna and Swiss cheese quiche with green peas, sweet onion, and evaporated milk. A pantry-friendly main course with a custardy center and golden top.

Goreng pisang are crispy fried bananas in a light rice flour batter rolled in brown sugar. A popular Asian street food dessert served with ice cream.

Jeanne's cake stacks a tender vanilla cake on a crisp shortbread base, all wrapped in silky old-fashioned ermine frosting, the cooked-flour kind that's fluffy and far less sweet than buttercream.

A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.

Old-school Southern buttermilk biscuits made with pure lard for flaky layers and tender crumb. Just five ingredients and minimal kneading for biscuits like grandma used to make.